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African peanut chicken


  • Mix together 2 crushed garlic cloves with the cayenne, onion powder, pepper and 2 tspn salt. 
  • Rub the chicken in the spice mixture and cook in a thin layer of hot oil in a large heavy-bottomed pot, in batches, until sealed. Remove and set aside. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the carrot, onion, capsicums, chilli, ginger and the remaining garlic to the pot, stirring and scraping the bottom as you do so. 
  • Then add the tomatoes, coconut milk, 2 cups stock, the thyme, peanut butter and a little salt. Mix well using a whisk and bring to the boil. Turn the heat down and return the chicken with more stock if needed to cover. Gently simmer for about 30-40 mins, turning the chicken now and again. 
  • Serve with the chopped parsley sprinkled over on a bed of steamed rice.


  • 4 large garlic cloves, crushed
  • 2 tspn cayenne
  • 4 tspn onion powder
  • 2 tspn finely cracked ground pepper
  • salt
  • 8 chicken thighs, skin on, bone in
  • olive oil
  • 1 carrot, diced
    1 onion, diced
  • 1 each red & green capsicum, cored, seeded & diced
  • 2 small red chillies, seeded & finely sliced
  • 1 tbsp grated fresh ginger
  • ½ can diced tomatoes
    ½ cup coconut milk or cream
  • 2-3 cups chicken stock
  • 2 tspn chopped fresh thyme
  • ½ cup smooth peanut butter
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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